another favorite - we use leftovers from a rotisserie chicken - usually I'll pick all the chicken off and boil down the carcass with carrots, onions, celery and peppercorns to make the chicken broth.
Melt 1/3 cup butter
Saute: 1/3 cup chopped onion, carrots, celery
Add: 1/3 cup flour
½ tsp salt
¼ tsp pepper
Gradually add: 1 ¾ cup chicken broth
½ cup milk
2 ½ cup cubed chicken
2 cups veggies
Bake at 350* in a pie shell, or in a 13x9 covered with crescent roll dough.